CHINESE CHICKEN WINGS
My late mother's recipe for chicken wings for potlucks. Now I am asked to bring this dish to parties.
Provided by Jeanette Boisvert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h30m
Yield 12
Number Of Ingredients 4
Steps:
- Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool.
- Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or 8 hours.
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the chicken wings and marinade into a 9x13-inch baking dish. Cover the baking dish with aluminum foil.
- Bake in the preheated oven until thoroughly hot, about 45 minutes. Remove the aluminum foil from the baking dish and continue baking uncovered another 15 minutes. Serve hot.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 28 g, Cholesterol 39.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 15.6 g, SaturatedFat 2.6 g, Sodium 2451 mg, Sugar 24.5 g
MOM'S BAKED CHICKEN WINGS
My mom's own recipe for baked chicken wings. One of my favorite dishes and relatively easy to make.
Provided by Giygas
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix lemon juice, soy sauce, olive oil, garlic, seasoned salt, paprika, and turmeric together in a bowl. Add chicken wings; thoroughly massage marinade into the chicken. Transfer chicken and marinade into a 14x8-inch aluminum baking container. Season with garlic salt. Cover the pan with aluminum foil.
- Bake in the preheated oven for 50 minutes. Remove the foil and continue baking until crisp and no longer pink in the centers, about 50 minutes more.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 4.4 g, Cholesterol 35.7 mg, Fat 15.2 g, Fiber 0.5 g, Protein 12.2 g, SaturatedFat 3.3 g, Sodium 872 mg, Sugar 0.9 g
GRANDMOTHER'S CHINESE CHICKEN WINGS
Provided by Andrew Zimmern
Categories appetizer
Time 45m
Yield 4 to 6 as an appetizer
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken. Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, oyster sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer. Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes. Skim off the fat if you like, and serve, garnishing with scallion shavings and sesame seeds. I like to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
MOM'S CHINESE CHICKEN WINGS
This is my mother-in-law's recipe. I am always asking her to make it when we visit. I have made these for buffet get-togethers and serve them from a crock pot to keep them warm. I usually double the recipe. Overnight marinating time is not included in prep time.
Provided by ladygwyn
Categories Chicken
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Rinse wings and pat dry.
- Mix all ingredients together and marinate overnight, turning a couple of times.
- Bake at 350°F for 40-50 minutes.
- Turn them over halfway through cooking time.
- Baste a couple of times as well.
Nutrition Facts : Calories 558.7, Fat 37.7, SaturatedFat 9, Cholesterol 131.1, Sodium 1471.6, Carbohydrate 20.2, Fiber 0.7, Sugar 18, Protein 34.2
GRANDMOTHER'S CHINESE CHICKEN WINGS
My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/
Provided by Sharon123
Categories Chicken
Time 45m
Yield 4-6 appetizers
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
- Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
- Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
- Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
DAD'S CHINESE CHICKEN WINGS
Provided by Nina Simonds
Categories Chicken Garlic Ginger Appetizer Marinate Roast Kid-Friendly Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Stir the Chinese Marinade ingredients in a saucepan and heat until boiling. Reduce the heat to low and simmer for 10 minutes. Let the marinade cool slightly.
- With a sharp knife separate the drumettes from the wingtips at the joint. Place all the pieces in a bowl or a deep pan and add the still-warm marinade. Stir to coat, cover with plastic wrap, and let the wings marinate for several hours, or overnight if possible, in the refrigerator.
- Preheat the oven to 500°F. Line a cookie sheet with aluminum foil and arrange the wings on the cookie sheets. Brush liberally with the marinade. Roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges. Serve hot, at room temperature, or cold as an appetizer or an entr e with a vegetable and steamed rice.
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